Name: Grilled Chicken Breasts with Fresh Strawberry Salsa
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4 (6 ounce); Salt and pepper to taste - 4 (6 ounce); Serrano chile, seeded and minced - 1; Garlic, minced - 1 clove; Chili powder - 1 teaspoon; Raspberry vinegar - 2 tablespoons; Olive oil - ¼ cup; Sliced fresh strawberries - 2 cups; Chopped fresh mint - 2 tablespoons; White sugar - 2 tablespoons; Serrano chile, seeded and minced - 1; Minced red onion - ⅓ cup; Raspberry vinegar - 2 tablespoons; Salt and pepper to taste - 2 tablespoons; Sour cream - ¼ cup

Grilled Chicken Breasts with Fresh Strawberry Salsa

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Breasts with Fresh Strawberry Salsa

1. Skinless, boneless chicken breast halves - 4 (6 ounce)

2. Salt and pepper to taste - 4 (6 ounce)

3. Serrano chile, seeded and minced - 1

4. Garlic, minced - 1 clove

5. Chili powder - 1 teaspoon

6. Raspberry vinegar - 2 tablespoons

7. Olive oil - ¼ cup

8. Sliced fresh strawberries - 2 cups

9. Chopped fresh mint - 2 tablespoons

10. White sugar - 2 tablespoons

11. Serrano chile, seeded and minced - 1

12. Minced red onion - ⅓ cup

13. Raspberry vinegar - 2 tablespoons

14. Salt and pepper to taste - 2 tablespoons

15. Sour cream - ¼ cup

How to cook deliciously - Grilled Chicken Breasts with Fresh Strawberry Salsa

1. Stage

Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.

2. Stage

While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.

3. Stage

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

4. Stage

Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.